Ingredients
Dark chocolate 100 g
25% cream 100 ml
White chocolate 90 g
Instant coffee 2 tsp
Break a bar of dark chocolate into small pieces and place in a metal bowl. Place over a pan of simmering water of a suitable diameter. Cook until the chocolate is completely melted.
Make a heart-shaped stencil about 10 cm wide out of thick paper. Use it to draw 8 identical hearts on a sheet of parchment paper.
Using a small pastry brush, coat the hearts with melted chocolate. Let sit for 10 minutes, then apply a second layer. Let harden, then carefully remove from the paper and refrigerate.
Chop or grate the white chocolate. Add instant coffee to the cream, stir, pour into a saucepan, and bring to a boil. Add the white chocolate and stir. Pour into a bowl and let cool. Whisk until fluffy and transfer
to a pastry bag fitted with a smooth tip.
Pipe small balls of cream onto 6 hearts, as shown in the photo. Stack 3 hearts filled with cream on top of each other. Cover with the remaining chocolate hearts and refrigerate until serving.
Enjoy!
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